Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
679494 | Bioresource Technology | 2015 | 6 Pages |
•The ISPR process is based upon magnesium lactate crystallization.•No external seed crystals are needed in crystallization.•The crystallization is conducted at 42 °C without cooling and re-heating.•Using ISPR fermentation saves 40% water, 41% inorganic salts and 43% yeast extract.
In this paper, attempts were made to develop an in situ product removal process for magnesium lactate production based on crystallization. The crystallization was conducted at 42 °C without seed crystal addition. The product concentration, productivity and yield of fermentation coupled with in situ product removal (ISPR) reached 143 g L−1, 2.41 g L−1 h−1 and 94.3%. In four cycles of crystallization, the average reuse rate of fermentation medium and removal rate of product reached 64.0% and 77.7%. At the same time, ISPR fermentation saved 40% water, 41% inorganic salts and 43% yeast extract (YE) as compared to fed-batch fermentation. The process introduces an effective way to reduce the amount of waste water and the raw material cost in magnesium lactate fermentation.